“This is from the Land O'Lakes website. I made this for Christmas Eve and it was an instant hit. So easy to make!! I cooked it for 50 minutes and will check it next time at 45 minutes and watch it.”
1hr 10mins

Ingredients Nutrition

  • Crust Ingredients
  • 1 13 cups crumbled shortbread cookies (24 cookies)
  • 14 cup land o lakes butter, melted
  • 14 cup sugar
  • Filling Ingredients
  • 2 (8 ounce) packages cream cheese, softened
  • 14 cup sugar
  • 8 (1 ounce) semi-sweet chocolate baking squares, melted
  • 2 eggs
  • 1 teaspoon vanilla
  • 34 cup chocolate-covered toffee bits
  • Topping Ingredients
  • 34 cup real semi-sweet chocolate chips
  • 12 cup land o lakes heavy whipping cream
  • 14 cup chocolate-covered toffee bits


  1. Heat oven to 325°F Combine all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan with removable bottom. **You may have to use a few more cookies depending on size of pan. Bake 4 minutes.
  2. Beat cream cheese and sugar in large bowl until creamy. Add melted chocolate, eggs and vanilla; beat until well mixed. Stir in 3/4 cup toffee bits. Spread cream cheese mixture over crust. Continue baking for 50 to 55 minutes or until center is set. Cool in pan 1 hour. Remove from pan; place onto serving plate.
  3. Meanwhile, place chocolate chips in small bowl. Place whipping cream in small saucepan; bring to a boil over medium heat (2 to 3 minutes). Pour whipping cream over chocolate chips. Let stand 5 minutes; stir until smooth. Cool until mixture falls in ribbons off spoon (about 1 hour). Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits. Cover; refrigerate 4 hours or overnight.

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